Robert E. Thomas
Information Specialist
573-882-2480
ThomasR@missouri.edu
Oct. 2, 2003
Natural extracts found to provide
anti-oxidant qualities to beef
"We know that antioxidants work in the body but no one has looked at how they work in foods," said Ingolf Gruen, associate professor of food science at the University of Missouri. "Sure enough, they did a wonderful job."
Researchers studied the grape seed extract ActiVin and pine bark extract Pycnogenol. Their performance was compared to that of rosemary and synthetic anti-oxidants BHA and BHT, which are placed in meats by commercial food processors to prevent oxidation.
Mixing these natural extracts in powdered form with hamburger prevented oxidation during and after cooking when the meat was stored, he said. Oxidation is what gives cooked meat so-called "off flavors" when frozen or refrigerated.
Antioxidants are a classification of several organic substances thought to be effective in helping prevent cancer, heart disease and strokes.
They are said to deactivate certain particles called free radicals. When found in excess in the human body, free radicals can produce harmful oxidation that can damage cell membranes and cell contents.
The two extracts were also shown to have some abilities to combat bacterial growth such as e.coli and salmonella in meat, said Juhee Ahn, post-doctoral student in food science.
While the reduction of microorganisms was relatively small compared to that of strong anti-bacterial chemicals, the natural extracts did show a measurable anti-bacterial effect on the meat, he said.
ActiVin and Pycnogenol are currently marketed as dietary supplements to consumers, but are not permitted to be used by food manufacturers as food additives, he said.
The study was funded by the Missouri Beef Industry Council.
Source: Ingolf Gruen (573) 882-6746
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